New restaurant in Terminal 2 takes inspiration from Heston’s In Search of Perfection television programmes in which he explored and reinvented Britain's favourite dishes through his unique, creative approach

Heston Blumenthal’s new restaurant The Perfectionists’ Café is set to open its doors on Wednesday with the unveiling of the multi-million pound new Terminal 2, The Queen’s Terminal, at Heathrow.

The Perfectionists’ Café takes inspiration from Heston’s In Search of Perfection television programmes in which he explored and reinvented Britain's favourite dishes through his unique, creative approach.

"You cannot achieve perfection as it’s entirely subjective,” Heston explains. "As a perfectionist, you can continually try to improve things, even if that means just turning everything upside down and starting again.

"We have had some incredible fun trying to make the best ever versions of these dishes, including using kit from cement mixers to paint sprayers and even a few explosions along the way!

"But that organised chaos produced some incredible techniques – and subsequently some fantastic results.

"For me, The Perfectionists’ Café is about the realisation of that journey in an actual café; it's about everything we questioned and about harnessing the very excitement of that journey for the diner."

The Perfectionists’ Café will present a selection of not only the UK’s most popular dishes, but favourites of the busy traveller, dishes that by their very nature are best cooked at speed. From breakfast to cocktails and beyond, new restaurant aims to offer fantastic food…fast.

Working with Heston to evolve the menu inspired by individual dishes from the TV programme into a busy restaurant environment have been Fat Duck Group executive head chef Ashley Palmer-Watt, and the restaurant’s head chef, Julian O’Neill.

The venue will house Heathrow’s very first wood-burning oven where pizzas will be cooked at the optimal high temperatures, ensuring authentically sloppy yet delicate Neapolitan style pizzas.

The fish and chips will showcase the next generation of the crunchy beer batter Heston had created for the programme, originally inspired by a scientist at Leeds University whose research measured the science of crunch.